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My mother cooked with barley a lot, so when I found this recipe for stuffed peppers, I know it would be great. I just made a few changes to suit our tastes, and now it's a weekday dinner standby.—Rosella Peters, Gull Lake, Saskatchewan
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Nutrition Facts: 1 serving (1 each) equals 313 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 830 mg sodium, 51 g carbohydrate, 9 g fiber, 11 g protein.
Barley-Stuffed Peppers published in Taste of Home October/November 1996, p8
Make this in season vegetable the star with this delicious stuffed pepper recipe. The stuffing blends…
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Reviewed on Jul. 30, 2008 by ilaide
My husband loved this recipe. I made the following changes:-- diced the pepper tops (not stems, of course) and added them to the sausage/onion/garlic when cooking-- used cooked brown and white rice instead of barley, since that's what I had on handDelicious!
My husband loved this recipe. I made the following changes:
-- diced the pepper tops (not stems, of course) and added them to the sausage/onion/garlic when cooking
-- used cooked brown and white rice instead of barley, since that's what I had on hand
Delicious!
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